"This Vegan Chocolate Orange Cheesecake is dairy-free, gluten-free and oil-free. Combining a fruity orange cheesecake layer with two layers of chocolate- it’s an absolute chocolate lover’s dream!
This cheesecake is also no-bake recipe which means that no oven is required. Equipment wise you’ll only need a (fairly strong) food processor to prepare this recipe."
Vegan Chocolate Orange Cheesecake
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Prep time: 20mins
Recipe Card
ingredients
- 1/2 cup (100g) buckwheat groats
- 1 cup (120g) pecans
- 6 (90g) Medjool dates *or sub 1 cup "small" dates (~20)
- 2 teaspoons cacao powder
- 2 tablespoons maple syrup
- 3/4 cup (100g) candied orange peel
- 1/4 cup (40g) cashews
- 4 tablespoons orange juice
- 5 tablespoons maple syrup
- 2-3 tablespoons sugar *optional
- 3/4 cup (160g) coconut cream
- 100 grams vegan dark chocolate
Method
Step 1
Soak cashews in very hot water for about 10 minutes.
Step 2
Start by grinding your buckwheat grouts. Put them into a food processor (or high speed blender) and blend until almost fully broken down.
Step 3
Then add all the other crust ingredients and blend until a sticky mass forms. This might take a couple of minutes until the nuts release their natural oils.
Step 4
Line a cake tin with parchment paper (or grease with a little bit of oil) and press the crust into the tin using your fingers (or a spoon).
Step 5
Drain cashews and put them, together with all the other ingredients into your food processor and blend until smooth.
Step 6
Then spread the orange layer over your base layer.
Step 7
Heat a saucepan over low heat and add dark chocolate and coconut cream, while constantly stirring with a whisk.
Step 8
Once fully dissolved pour your chocolate cream chocolate mix over the orange layer and place it in the fridge to set (about 4 hours or overnight).